Tempeh Curry Recipe
1¾ cups plus 2 tablespoons (445 ml) vegetable broth, divided
3 teaspoons ground cumin, divided
8 ounces (227 g) tempeh, simmered, cut into ¾-inch (2 cm) cubes
2 teaspoons ground coriander
2 tablespoons plus 1 teaspoon (35 ml) neutral-flavoured oil, divided
½ medium red onion, minced
1 tablespoon (6 g) minced garlic
1 teaspoon grated fresh ginger root
½ teaspoon fine sea salt
1 tablespoon (6 g) curry powder (mild or hot)
½ teaspoon turmeric
½ teaspoon cayenne pepper, optional
1½ cups (150 g) cauliflower florets
½ cup (49 g) 1-inch (2.5 cm) pieces green beans
¼ cup (33 g) sliced carrot rounds
¼ cup (36 g) diced red bell pepper
3 tablespoons (48 g) tomato paste Chopped tomato, for garnish Minced fresh cilantro, for garnish
1Stir together 2 tablespoons (30 ml) of broth, 2 teaspoons cumin, the coriander, and 1 teaspoon oil in an 8 x 11 inch (20 x 28 cm) baking dish. Add the tempeh cubes, stirring to coat. Marinate for 1 hour or cover and refrigerate for up to 12 hours.
2Heat the remaining 2 tablespoons (30 ml) of oil in a large skillet over medium-high heat. Add the tempeh and cook for 8 to 10 minutes, stirring occasionally, until browned. Remove the tempeh and set aside.
3To the same skillet, add the onion and reduce the heat to medium. Cook for 3 to 5 minutes, stirring occasionally, until softened. Add the garlic, ginger, and salt and cook and stir for 2 minutes or until fragrant. Add the curry powder, turmeric, the remaining teaspoon cumin, and the cayenne pepper if desired. Cook and stir for 2 minutes.
4Add the cauliflower, green beans, carrots, and bell pepper, the remaining 1¾ cups (415 ml) broth, and tomato paste.
5Bring to a boil, and then reduce the heat to a simmer. Cook for 25 to 30 minutes, stirring occasionally, until the vegetables are the desired tenderness. Add the tempeh back to the skillet and stir to combine. Simmer for 5 minutes. Taste and adjust the seasonings. Garnish with tomato and cilantro.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.